Preparation. Basil and spinach are washed and dried. In the frying pan, we heat up the olive oil, roast the garlic, add the spinach and salted. Stew for 3 minutes, evaporate excess liquid. We remove from the fire, salt the excess liquid and cool it.

The cooled mass is mixed in a blender with pepper,Curd cheese and basil leaves. Put the mass in the saucepan, add yogurt and grated Parmesan, mix well and cool in the refrigerator. We serve with crackers and fresh vegetables.

Preparation. We will clean the cloves of garlic. Avocado cut into halves, remove the stone, we remove the flesh. Avocado and garlic are mixed in a mixer with lime juice, until we get a puree and season with saffron, pepper, salt. To guacamole, we add chopped peppers, different greens, chili, green onions, it all depends on your taste.

Preparation. With a tomato we will peel off the skin, cut into cubes, stew on a small fire. Add the olive oil, white pepper, paprika. Rosemary, basil, thyme, ketchup, add sugar and salt. The secret of the grandmother is that if in tomato sauce we add a pinch of dry mint for freshness and aroma.

Preparation. Garlic let's go through the grater. We mix garlic with ketchup, diluted with boiled water. Density of the sauce will be made to your liking. In the resulting mixture, add the greens of celery and parsley. Add a little sugar, mix it. The sauce will go well with meat.

Ingredients: Finely chopped hot chili, squeeze a garlic clove, lemon juice, sugar, salt, butter, all mixed. The sauce, if we try it, will be delicious. The sauce is suitable for chicken, meat, fish, they can water potatoes.

Preparation. The root of the ginger is cleaned and cut into cubes. Vinegar will be poured into a bowl and add a few pinch of salt. Mix and add ginger. We'll grab the vinegar with whisk, continue whipping, and pour oil on. Add the coriander and mix. This sauce will go to a salad of tomatoes, vegetables for a couple and fish.

Preparation. Tomatoes we lower in boiling water for 10 seconds, we wash under a stream of cold water, we will clean, cut into halves and we will remove sunflower seeds. The pulp is crushed. Ginger clean and cut into slices the size of a match. Fry the tomatoes in olive oil with salt, sugar, grapes and ginger for 15 minutes, while stirring occasionally. Grind the chopped peppers in a dry frying pan with cumin. We mix with chutney from tomatoes, cool it. We store in the refrigerator. Chattery from tomatoes is a good seasoning for dishes from fish, poultry.

Preparation. Let's combine pepper and onions in a saucepan, pour olive oil, a little water, cover the lid and simmer on a small fire for 45 minutes, stir all the time. We make sure that the mixture is not burnt. Add thyme, vinegar, sugar and stew for 15 minutes, stir frequently. Season, cool and transfer to the jar. Especially delicious chutney will be with pate.

Preparation. On a big fire for a few seconds, we will warm up 100 ml of olive oil with 30 grams of basil, then take the basil in 200 ml of olive oil at room temperature. Let's cool the hot olive oil, then combine it with the oil in which the basil is located. Add 2 cloves of garlic and insist for 3 hours. Strain, pepper, salt. The sauce is stored in the refrigerator for several days. Suitable for filling in vegetable salads, to fish, to dishes from pasta.

Preparation. Grind the garlic and nuts in the blender, then add a little lemon juice and basil. Do not turn off the blender and let olive oil, salt, parmesan. If the sauce is very thick add a little oil. Ready sauce is served to fish and pasta, but "pesto" is also used for snacks, served with toast and toast. You can experiment, and choose your taste, for example, add fresh parsley to the basil, and replace cedar nuts with walnuts.

Preparation. Razotrem in a bowl of garlic, add a little vegetable oil and yolk, once again tossed, season with salt and lemon juice and add a little cold water. The sauce should be thick as sour cream.This French sauce is served to hard boiledEggs, potatoes in uniform, squid, boiled beef, fish. Assortment of boiled vegetables with the addition of aioli sauce and a slice of fresh toast is a good and tasty snack.

"Tartarus"Tartar sauce Tartar in France is called a cold dressing from green onions, vegetable oil and hard-boiled yolk.

Preparation. We will massage the egg yolk, mix it with wine vinegar, lemon juice, black pepper and salt. Then, drop by drop, add olive oil to the emulsion. Green chopped onions put in the end. Simplified recipe: wipe out the egg yolk, green onions and mix with mayonnaise. For sharpness in "tartar" we will add garlic, onions and crushed marinated cucumbers. And also greens - dill, tarragon, parsley.It is served with cold meat, steak, seafood dishes and fish.

Thousand IslandsThis is a classic American sauce for hamburgers and for salads. Ingredients of the salad is mayonnaise,finely chopped paprika, ketchup or tomato paste. As spices we use chili sauce and red ground pepper. We add a steep egg, olives, onions, chopped "pickles" (marinated assortment of small vegetables).

Preparation. Take the raw yolks, and put pieces of butter in a deep saucepan, pour broth or cream, heat, stir gently with a jug. When the mixture is heated to a temperature of 60 or 70 degrees, remove from the plate and stirring, white hot sauce. In the prepared sauce add nutmeg in powder, citric acid or lemon juice, pepper, salt, then strain.Sauce is served with meat, stews and boiled dishes - game, chicken, veal, lamb, chicken.

In a white sauce cooked in fish or meatbroth, beef sour cream. The norm of sour cream ranges from 150 grams to 500 grams per kilogram of sauce, which means that the broth rate will also change in connection with this. We will add ground pepper, salt, we will boil and filter. Sauce is served with fish, vegetable and meat dishes.

Preparation. Passerel finely chopped onion with small cubes of ham, fry, stir constantly for 3 or 5 minutes. Then add finely chopped capers, cornichons, vinegar vinegar and boil. After this, let's pour the red sauce, put the boiled chopped mushrooms, bring the sauce to a boil, stir, season and season with oil. The sauce is intended for dishes from lamb, pork, rabbit, hare.

Preparation. Whole and ripe tomatoes, cut into 4 pieces and with vegetables, pepper, salt, onions, without water. We boil for 45 minutes, stir constantly, then we will rub through a sieve. We will pick it up in small bottles and seal it tightly. Sterilize an hour and a half in a water bath. The contents of such a bottle should be used at a time.

Preparation. Garlic or nuts are crushed in the processor. Transfer into a bowl of stainless steel, in a glass or ceramic dish. Add the fengurek, turmeric, red pepper, coriander, vinegar, coriander. All carefully stir. Dilute the sauce until the consistency of the cream. Close the lid and put it for several hours in the refrigerator, but no more than 2 days. We serve sauce for a variety of cold dishes.

Preparation. Put the butter on the frying pan and fry it to a red color, mix the flour, roast it to a reddish-brown color, dilute the broth, salt and warm. This sauce is stored in the refrigerator for no more than a week.

Now we know how to prepare a thick sauce for meat and fish dishes. We hope you will like the recipes for preparing sauces for fish and meat dishes. Bon Appetit!